OT - Recipe for 'Dilly Bread'?

Rague

Does anyone have the recipe for 'Dilly Bread' that was on a yeast package years ago? (Or a similar version?)

It's getting colder now and Hubby told me he wanted Cream of Leek soup on Sunday (no prob - it's easy) BUT he also wants some Dilly Bread too. It's been years since I made Dilly and I can't find the recipe for it in my stash of recipes! So help!

The recipe I'm looking for uses yeast that is activated in heated cottage cheese, dill weed (weed - not seed) and minced onions. It was on a Yeast pack back in the late 70's.

Any help - PLEASE!

Winyan - The Power Within

Susan

jerseygirl231

here you go


USMetricCalculate

Original Recipe Yield1 loaves



use the dill weed instead of the dill seed

Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 pinch white sugar
1 cup cottage cheese
1 tablespoon margarine
2 tablespoons white sugar
2 teaspoons dill seed
1 teaspoon dried minced onion
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
2 1/4 cups all-purpose flour
1 tablespoon margarine, melted
1 teaspoon kosher salt




Directions
1. Stir the yeast into the warm water, and add a pinch of sugar. Set aside to proof.
2. In a large saucepan, warm the cottage cheese and margarine until the fat is melted. Remove from heat, and add sugar, onion flakes, dill seed, salt, and soda. Mix in egg and dissolved yeast. Stir in flour for a stiff dough. Place dough in a greased bowl, and turn several times to thoroughly coat. Let rise until double in size in a warm place, usually 50 to 60 minutes.
3. Stir the dough until it is deflated. Place into an 8 inch round, buttered 2 quart casserole. Let rise 30 to 40 minutes in a warm place.
4. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes until golden brown. Brush top with melted margarine. Sprinkle lightly with salt.

jerseygirl231

jerseygirl231 said:

here you go


USMetricCalculate

Original Recipe Yield1 loaves



use the dill weed instead of the dill seed

Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 pinch white sugar
1 cup cottage cheese
1 tablespoon margarine
2 tablespoons white sugar
2 teaspoons dill seed
1 teaspoon dried minced onion
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
2 1/4 cups all-purpose flour
1 tablespoon margarine, melted
1 teaspoon kosher salt




Directions
1. Stir the yeast into the warm water, and add a pinch of sugar. Set aside to proof.
2. In a large saucepan, warm the cottage cheese and margarine until the fat is melted. Remove from heat, and add sugar, onion flakes, dill seed, salt, and soda. Mix in egg and dissolved yeast. Stir in flour for a stiff dough. Place dough in a greased bowl, and turn several times to thoroughly coat. Let rise until double in size in a warm place, usually 50 to 60 minutes.
3. Stir the dough until it is deflated. Place into an 8 inch round, buttered 2 quart casserole. Let rise 30 to 40 minutes in a warm place.
4. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes until golden brown. Brush top with melted margarine. Sprinkle lightly with salt.

or is this one
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1/4 cup warm water
1 cup cottage cheese
1 tablespoon dried onion flakes
2 teaspoons dillweed
1 large egg, beaten
2 1/4 cups all-purpose or bread flour
1 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons granulated sugar
1 tablespoon butter
1/2 teaspoon salt
Dissolve yeast in warm water.
Heat cottage cheese to lukewarm. Mix together the yeast mixture, the cottage cheese, dried onion flakes, dillweed, and beaten egg. Sift together flour, salt, baking soda, and sugar. Mix gradually into the cottage cheese mixture. Let rise in a warm place, covered, until doubled in size, about 1 hour.
Stir and turn into a loaf pan. Let rise until doubled.
Bake at 350°F (175°C) for 40 to 50 minutes. Brush with butter and sprinkle with salt.

MAJW

jerseygirl231 said:

or is this one
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1/4 cup warm water
1 cup cottage cheese
1 tablespoon dried onion flakes
2 teaspoons dillweed
1 large egg, beaten
2 1/4 cups all-purpose or bread flour
1 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons granulated sugar
1 tablespoon butter
1/2 teaspoon salt
Dissolve yeast in warm water.
Heat cottage cheese to lukewarm. Mix together the yeast mixture, the cottage cheese, dried onion flakes, dillweed, and beaten egg. Sift together flour, salt, baking soda, and sugar. Mix gradually into the cottage cheese mixture. Let rise in a warm place, covered, until doubled in size, about 1 hour.
Stir and turn into a loaf pan. Let rise until doubled.
Bake at 350°F (175°C) for 40 to 50 minutes. Brush with butter and sprinkle with salt.

Never heard of this...
But it sounds good...may give it a try.....

Rague

jerseygirl231 said:

or is this one
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1/4 cup warm water
1 cup cottage cheese
1 tablespoon dried onion flakes
2 teaspoons dillweed
1 large egg, beaten
2 1/4 cups all-purpose or bread flour
1 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons granulated sugar
1 tablespoon butter
1/2 teaspoon salt
Dissolve yeast in warm water.
Heat cottage cheese to lukewarm. Mix together the yeast mixture, the cottage cheese, dried onion flakes, dillweed, and beaten egg. Sift together flour, salt, baking soda, and sugar. Mix gradually into the cottage cheese mixture. Let rise in a warm place, covered, until doubled in size, about 1 hour.
Stir and turn into a loaf pan. Let rise until doubled.
Bake at 350°F (175°C) for 40 to 50 minutes. Brush with butter and sprinkle with salt.

This one is closer to what I
This one is closer to what I remember but not exact.

As I remember - the cottage cheese is heated, yeast is mixed with enough warm water to disolve then put in with hot cottage cheese til it cools. Flour/salt/soda sifted together and dill and oinions stirred in. (Don't remember sugar in it). When cheese and yeast are room temp., mix in a beaten egg, add melted butter that is close to cool. Add dry ingredients and let rise. (VERY stiff dough) 'Punch down' and let rise again - then bake in loaf pan. Drizzle with butter and dust with salt. At least that's what I'm remembering based on your info - will be making some this weekend. Thanks!

Winyan - The Power Within

Susan

Rague

MAJW said:

Never heard of this...
But it sounds good...may give it a try.....

Give it a try!
I am not a 'baker' at all but Dilly brrad is great and when I used to make it often - not hard - I did it. LOL.

Many years ago we had a couple stay with us for a while he was transferring and I made some Dilly Bread. She asked for the recipe and I gave it to her. Well - she later told me that I must have given her the wrong info - when she made , it didn't taste the same. DUH - she didn't have dill so she used celery and didn't have onion so used parsley. How is celery/parsley going to taste the same as Dill/Onion?

Give it try!

Winyan - The Power Within

Susn